2000 HRW Variety Specific Information
| |
YECORA ROJO |
BROOKS |
EXPRESS
|
BONUS |
STANDER |
| |
Intermediate5 Protein* |
High6 Protein |
Intermediate Protein |
High
Protein |
Intermediate Protein |
High Protein* |
Intermediate Protein |
High
Protein* |
Intermediate Protein |
High
Protein* |
| WHEAT |
| Protein1 |
|
|
|
|
|
|
|
|
|
|
|
Dry Basis |
13.4 |
15.2 |
13.5 |
14.7 |
13.4 |
14.5 |
13.0 |
14.5 |
13.3 |
14.8 |
|
As - Is |
12.2 |
13.9 |
12.3 |
13.4 |
12.1 |
13.2 |
11.9 |
13.3 |
12.0 |
13.3 |
|
12% MB |
11.8 |
13.4 |
11.9 |
12.9 |
11.8 |
12.8 |
11.4 |
12.8 |
11.7 |
13.0 |
| Moisture |
9.0 |
8.7 |
8.9 |
8.6 |
9.4 |
8.7 |
8.6 |
8.0 |
9.5 |
10.1 |
| Test
Weight |
|
lb/bu |
62.7 |
63.2 |
63.3 |
62.9 |
64.4 |
62.9 |
62.0 |
60.6 |
62.4 |
61.6 |
|
kg/hl4 |
82.4 |
83.1 |
83.2 |
82.7 |
84.6 |
82.7 |
81.5 |
79.6 |
82.0 |
81.0 |
| 1000 Kernel
Weight (gr) |
41.4 |
43.6 |
42.1 |
42.5 |
41.5 |
40.0 |
43.7 |
38.6 |
43.1 |
45.8 |
| SKCS Hardness
Score |
75 |
70 |
77 |
74 |
77 |
72 |
64 |
67 |
61 |
56 |
| Falling Number
(sec.) |
333 |
333 |
359 |
366 |
340 |
371 |
331 |
332 |
335 |
307 |
| Kernel
Size Distribution |
| Large
(7w) |
82 |
87 |
88 |
88 |
91 |
91 |
91 |
84 |
91 |
92 |
| Medium
(10W) |
17 |
13 |
12 |
12 |
9 |
9 |
9 |
16 |
9 |
8 |
| Small
(12W) |
1 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
| MILLING |
| Test Mill Yield2
(%) |
65.5 |
69.4 |
69.7 |
70.2 |
68.4 |
70.5 |
68.0 |
68.0 |
71.1 |
71.9 |
| Wheat Protein
(Dry-Basis) |
13.4 |
15.2 |
13.5 |
14.7 |
13.4 |
14.5 |
13.0 |
14.5 |
13.3 |
14.7 |
| Flour Protein1 (Dry-Basis) |
12.4 |
14.0 |
11.9 |
13.2 |
12.4 |
13.0 |
11.6 |
12.7 |
11.7 |
12.7 |
| Wheat Ash (Dry-Basis) |
1.76 |
1.72 |
1.73 |
1.75 |
1.70 |
1.69 |
1.64 |
1.60 |
1.84 |
1.76 |
| Flour Ash (Dry-Basis) |
0.47 |
0.50 |
0.54 |
0.52 |
0.50 |
0.48 |
0.46 |
0.49 |
0.58 |
0.58 |
| FLOUR |
| Flour Protein1 (14% MB) |
10.7 |
12.0 |
10.2 |
11.3 |
10.7 |
11.2 |
10.0 |
10.9 |
10.1 |
10.9 |
| Flour Ash (14% MB) |
0.40 |
0.43 |
0.46 |
0.45 |
0.43 |
0.41 |
0.40 |
0.42 |
0.50 |
0.50 |
| Wet Gluten (14% MB) |
25.2 |
29.0 |
28.6 |
30.4 |
32.0 |
35.6 |
27.8 |
30.8 |
26.5 |
29.6 |
| FARINOGRAM |
| Arrival Time (min.) |
3.0 |
5.4 |
4.3 |
5.8 |
3.6 |
4.5 |
2.7 |
4.0 |
2.1 |
2.3 |
| Mixing Peak (min.) |
9.4 |
11.8 |
11.8 |
10.7 |
8.3 |
8.5 |
9.8 |
8.9 |
7.2 |
7.3 |
| Mixing Tolerance (min.) |
21.8 |
14.7 |
16.5 |
10.7 |
10.4 |
10.8 |
15.9 |
12.9 |
18.2 |
16.1 |
| Absorption (%) |
61.6 |
63.9 |
64.4 |
65.7 |
69.5 |
71.3 |
64.9 |
63.9 |
61.0 |
62.3 |
| BAKING RESULTS |
| Bake Volume3 (cc) |
872 |
920 |
884 |
940 |
924 |
1001 |
882 |
956 |
841 |
905 |
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*Limited high protein samples available
for 2000 crop
1) Wheat and Flour Protein: Leco
Combustion Nitrogen Analyzer Model FP 428
2) Test mill yield: Brabender Quadromat
Senior Mill, modified in 1997. 3) Bake Volume = AACC Method 10-10B
4) Test weight conversion from lb/bu to
kg/hl according to FGIS-PN-97-5, {(1.292 x (lb/bu) + 1.419}.
5)
Intermediate Protein (11.0-12.4%) 6)
High Protein (12.5% & Above)
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